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A vibrant, fluffy rice dish simmered in a savory tomato and chicken broth with hints of cumin. This classic Tex-Mex side is the perfect partner for tacos, enchiladas, or any festive meal.
For 4 servings
Heat the vegetable oil in a medium saucepan or Dutch oven over medium heat. Add the rinsed and drained rice. Stir frequently until the grains are lightly golden and smell nutty, about 5-7 minutes.
Add the chopped onion to the saucepan and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Pour in the tomato sauce, chicken broth, ground cumin, salt, and pepper. Stir everything together well. Bring the mixture to a boil, then immediately reduce the heat to the lowest setting. Cover the saucepan with a tight-fitting lid and let it simmer for 15 minutes without lifting the lid.
After 15 minutes, quickly lift the lid, scatter the frozen peas and carrots over the top of the rice, and replace the lid. Continue to cook for another 5 minutes, or until all the liquid has been absorbed. Remove the pan from the heat and let it stand, covered, for 10 minutes.
Remove the lid, add the chopped cilantro, and gently fluff the rice with a fork to combine. Serve warm as a side dish.
A vibrant, fluffy rice dish simmered in a savory tomato and chicken broth with hints of cumin. This classic Tex-Mex side is the perfect partner for tacos, enchiladas, or any festive meal.
This tex_mex recipe takes 35 minutes to prepare and yields 4 servings. At 365.94 calories per serving with 7.51g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
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Simply replace the chicken broth with an equal amount of vegetable broth.
Use vegetable broth instead of chicken broth to make this recipe fully plant-based.
Add one finely diced jalapeño or serrano pepper along with the onion for a spicy kick.
Use brown rice instead of white rice. You will need to increase the broth to 2.5 cups and the simmer time to about 40 minutes.
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